This is the most interesting topic that deals with the process that results in the production of some of the things we drink and eat.
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What is fermentation
1. WHAT IS FERMENTATION?
Fermentation is a metabolic process that changes sugars into acids, gases and alcohol by
means of yeast and bacteria. It is the absence of the electron transport chain and takes a
reduced carbon source for instance glucose and makes products like lactic acid or acetate.
There is no need for oxidative phosphorylation only substrate level phosphorylation which
yields as much lower level of ATP. It is a form of anaerobic digestion that generates
Adenosine Triphosphate (ATP) by the process of substrate-level phosphorylation. Energy for
producing ATP is derived from the oxidation of organic compounds such as carbohydrates.
During respiration it is where electrons are donated to an exogenous electron acceptor such
as oxygen through an electron transport chain. Fermentation is crucial in anaerobic
conditions where there is no oxidative phosphorylation to maintain the production of ATP.
The science behind fermentation is known as zymology.
TYPES OF FERMENTATION
Lactic acid fermentation- the conversion of pyruvate to lactase with no release of
carbon dioxide
Alcohol fermentation-conversion of pyruvate to carbon dioxide and ethyl alcohol
USES OF FERMENTATION BY HUMANS
The process is mostly used to produce wine and beer. It is also used in preservation to
create lactic acid in sour foods such as pickled cucumber and yogurt.